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I've read through all the turkey posts thus far like a mad man looking for a reliable answer to this question. If i completely cook the turkey the day before thanksgiving is it going to still taste delicious if the whole bird is refrigerated and warmed back up the next day. The reason i ask is that i'm cooking several turkeys for the women i work with and i want to know that its still going to be amazing the next day and how to reheat the whole bird.
Any and all suggestions are welcome. This is what i'm considering. Brining, drying, aromatics in the cavity, light cherry smoke, 350 with the platesetter in. rubbing some salt, pepper, and thyme, rosemary crush on outside of bird with a little cornstarch to crisp up the skin. also icing down the big breasts before hand to get good even juicy bird.
Pulling when done, letting cool without carving and placing the whole bird under foil in the fridge. what do i tell my coworkers as to reheating, what do i need to prevent ( i'm assuming soggyness is my biggest enemy)?
fellow eggheads thanks you for any experience, tips and advice you all can share.